Maple Pecan Pumpkin Muffins is a practical holiday treat made with everyday U.S. grocery ingredients. The method below is an editorial adaptation inspired by established cooking techniques, and this exact variation has not been independently kitchen-tested by Nutrients Recipes.
Why You’ll Like This Recipe
This approachable holiday treat uses a short ingredient list, straightforward equipment and a flexible serving format. Follow the doneness cues in the instructions instead of relying only on a timer.
Ingredients
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- ½ tsp salt
- 1 cup pumpkin purée
- 2 eggs
- ½ cup maple syrup
- ⅓ cup oil
- ½ cup pecans
Step-by-Step Directions
- Whisk wet ingredients; fold into dry ingredients with nuts.
- Divide into 12 lined muffin cups and bake at 350°F for 20–25 minutes.
Tips for Better Results
- Measure flour by spooning into the cup and leveling rather than packing it.
- Allow baked goods to cool before storing to reduce condensation.
- For food allergies, check labels for dairy, nuts, wheat and eggs as applicable.
Make-Ahead and Storage
Store cooled portions in covered containers. Refrigerate dairy-based items promptly, and freeze baked portions when suitable.
Common Questions
Can I change the ingredients?
Yes, but changes to flour, liquid, eggs or cooking proteins can affect texture, cook time and food safety. Keep the basic proportions for the first attempt.
How do I know when it is ready?
Baked recipes should be set in the center; a tester inserted into the cake portion should come out without wet batter. No-bake treats should be firm after chilling.
More Recipes to Explore
Browse our recipe index for related breakfasts, dinners and seasonal desserts.
Cooking Method Reference
Explore established techniques and independently developed recipes at King Arthur Baking. This original variation has not been independently tested by our kitchen.
Maple Pecan Pumpkin Muffins
An approachable recipe with measured ingredients and practical instructions.
Ingredients
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- ½ tsp salt
- 1 cup pumpkin purée
- 2 eggs
- ½ cup maple syrup
- ⅓ cup oil
- ½ cup pecans
Instructions
- Whisk wet ingredients; fold into dry ingredients with nuts.
- Divide into 12 lined muffin cups and bake at 350°F for 20–25 minutes.
Editorial adaptation; exact variation not independently kitchen-tested.
Recipe Collection & Related Reading
Browse the Holiday Desserts Collection pillar guide, compare Oatmeal Cranberry Protein Cookies, or visit our Recipe Index for more ideas.